Prawn Stir Fry with Cucumber Noodles

Prawn Stir Fry with Cucumber Noodles



Raw cucumber noodles are a fresh and summery alternative to the popular zucchini noodles. Purple broccoli and the world’s most expensive spice, saffron, help make this easy dish more exotic.

2 garlic cloves
5 oz green cabbage
2 tbsp olive oil
5 oz purple sprouting broccoli florets
Juice of 2 lemons
12 oz raw king prawns
Pinch of saffron
6 oz cashews
2 cucumbers

1. Finely chop the garlic and shred the cabbage.

2. Heat the oil in a wok or large saucepan.

3. Stir fry the broccoli for 4 minutes, until beginning to soften. Add the cabbage and garlic for 2 minutes.

4. Add the prawns and saffron to the pan for a further 5 minutes until the prawns are cooked through and the vegetables are soft.

5. Toast the cashews in a dry skillet for 5 minutes, stirring regularly.

6. Cut the cucumbers into quarters, lengthways and remove the seeds. Using a julienne peeler, slice the cucumber into ribbons. Or use a vegetable spiralizer.

7. Stir the nuts into the wok along with the lemon and serve on top of the cucumber noodles.

Makes four servings.
Each serving has 293 calories.
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